Pineapple Orange Sorbet Recipe -
Pineapple Orange Sorbet Recipe
  • READY IN 3 hr

Pineapple Orange Sorbet

Recipe by  

"A refreshing, light frozen citrus sorbet. Easy to make and fat free."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    3 hrs


  1. In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.
  2. In a food processor, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in syrup, lemon juice, orange juice, and orange zest. Freeze until slightly firm, but not frozen.
  3. Process mixture again in the food processor or beat with an electric mixer until smooth. Transfer to a freezer container and freeze until firm, about 2 hours.
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Reviews More Reviews

Most Helpful Positive Review
Apr 24, 2006

This was absolutely wonderful. My husband and I are on a diet, so I thought I'd whip up a low calorie dessert for us using my brand new ice cream maker. Instead of sugar, I used Splenda (low calorie sweetener). The Splenda dissolved immediately in the water, so I didn’t boil it. After I puréed the pineapple I mixed in all ingredients including the sugar water, and poured it into my ice cream maker.

Most Helpful Critical Review
Jun 10, 2010

I used fresh juice and fresh pineapple and reduced the amount of sugar. Way too sweet. I will not make again.


90 Ratings

Mar 08, 2007

While I don't know what it tastes like made as directed, the way I made it screams tropical island! SO incredible...yummy. First I left out the orange peel. Next I blended half the pineapple to make 1 cup and then poured 1 cup of orange juice into the blender, and blended once more. I then took a mango, and cubed half of the fruit, and blended it up w/ the orange juice/pineapple mixture, and then added 1 tsp coconut extract, and gave it another run through the blender. I mixed the simple syrup w/ the mango/pineapple/orange juice mixture, and then added in the remaining pineapple, and then took the rest of the mango and shredded it and mixed it in. Oh wow...I feel like I'm on a tropical island!

Jun 15, 2005

This is an EXCELLENT sorbet. I used the juice of about 8 oranges (or enough for 2 cups), pureed an entire pineapple, and the juice of a lemon instead of canned ingredients. Even better when made with an ice cream maker!

May 25, 2006

I thought this recipe was pretty good. I think you need to look at the amount of sugar to add as a suggestion. If you are juicing your own oranges, you'll need to regulate the sweetness as some oranges are sweeter than others. I think I may have added too much orange rind, as this flavor was very dominant. I kind of packed the rind into the measuring spoon. Err on the side of adding too little rind and your batch will come out better than mine. Also, found that I couldn't taste the pineapple much. Might be because of the orange rind? I froze mine solid in a tall tupperware container. I then took it out (ran container under hot water), sliced it (carefully!) with a knife and kind of cubed it. Threw the chunks in the food processor and the result was a really nice consistency. All in all a nice recipe if you watch the rind and adjust the sugar!

Feb 18, 2007

I made this without using an ice cream maker, and it turned out well. It tasted good, but the orange flavor was overpowering the pineapple. Next time, i might use 1c orange juice + 1c pineapple juice, instead of 2c Orange Juice. :]Also, i used most, but not all of the simple syrup. It was sweet enough without all of it. While it was freezing, i put it back into my blender more than once. [Twice, to be exact.]

Jul 22, 2008

I made this for an ice cream social we were hosting at our house. I substituted splenda, and the diabetics in the crowd loved it!

Jul 26, 2007

Very good. I could see where some thought "too much orange, not enough pineapple". Because of this, I subbed 1 c. of the orange juice with 1 c. of pineapple juice. After pureeing the pineapple (canned) and adding 1 c. of OJ, it only tasted like orange. I then added a cup of the pineapple juice and it balanced out nicely. I also used half the zest per other recommendations, and used only half the sugar syrup. It was more than sweet enough. For anyone using the canned pineapple and complaining the sorbet was too sweet, careful; you may have used crushed pineapple packed in SYRUP, and not packed in pineapple JUICE, which is what you should use. Made this in my ice cream maker. It does freeze very solid so thaw in fridge for an hour or two before dinner. May even have to thaw on counter. I also added a tablespoon of vodka to keep it from freezing too much. Still frozen solid. Very refereshing. I'd make it again.


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  • Calories
  • 95 kcal
  • 5%
  • Carbohydrates
  • 24.2 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 0.6 g
  • 1%
  • Sodium
  • 1 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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